ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The degradation of pyridoxine (PN), pyridoxal (PL), and pyridoxamine (PM) during thermal processing was evaluated in casein-based liquid model food systems. Limited evaluation of various potentially reactive ingredients suggested that vitamin B6 stability is not strongly a function of food system composition. Rapid interconversion of PL and PM was observed. Kinetic analysis of B6 vitamer degradation revealed approximately 2.5- to 3.5-fold greater stability of PN than the other nonphosphorylated vitamers, with activation energies of 27.3, 23.7, and 20.8 kcal/mol for the loss of total vitamin B6 after initial fortification with PN, PM, and PL, respectively. Limited studies with pyridoxal 5′-phosphate indicated that it is approximately 1.5- to 2-fold less stable than PL.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb09221.x
